Appetizer

Fritto Misto

Name: Fritto Misto
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 250 g shrimp peeled and deveined; 250 g calamari rings cleaned; 1 pcs zucchini cut into thin rounds or sticks; 1 pcs lemon cut into wedges; 150 g all-purpose flour; 50 g cornstarch; 0.5 tsp baking powder; 200 ml cold sparkling water; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 l vegetable oil for frying

Fritto Misto is a classic Italian mixed fry, featuring an assortment of seafood and vegetables lightly battered and quickly fried until golden and crisp. It's a delightful appetizer, perfect for sharing.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 567 kcal

Allergen information: may contain crustaceans, fish, gluten, and molluscs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

seafood

250 gshrimp, peeled and deveined
250 gcalamari rings, cleaned

vegetables

1 pcszucchini, cut into thin rounds or sticks

garnish

1 pcslemon, cut into wedges

batter

150 gall-purpose flour
50 gcornstarch
0.5 tspbaking powder
200 mlcold sparkling water

seasoning

1 tspsalt
0.5 tspblack pepper, freshly ground

frying

1 lvegetable oil, for frying

Equipment

thermometer (optional) · deep pot · slotted spoon · paper towels · large bowl · wire rack · whisk

The method

Step by step

1
Pat the shrimp and calamari rings very dry with paper towels; moisture can cause oil to splatter and results in less crispiness.
About 5 min
Cook’s note: Ensure all seafood and vegetables are as dry as possible before dredging.
2
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
About 2 min
3
Gradually pour the cold sparkling water into the dry ingredients, whisking constantly until a smooth, thin batter forms. Do not overmix; a few lumps are fine.
About 3 min
Cook’s note: Using cold sparkling water helps create a lighter, crispier batter.
4
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil maintains the correct temperature for even cooking.
5
Working in small batches, lightly dredge a portion of the shrimp, calamari, or zucchini in the batter, allowing any excess to drip off.
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature and lead to soggy results.
6
Carefully lower the battered pieces into the hot oil and fry for 2-3 minutes, or until golden brown and cooked through.
About 3 min
Cook’s note: The seafood cooks quickly, so watch it closely to prevent overcooking.
7
Remove the fried pieces with a slotted spoon and transfer them to a wire rack set over paper towels to drain excess oil.
Cook’s note: Draining on a wire rack helps keep the fritto misto crisp.
8
Repeat with the remaining ingredients, ensuring the oil returns to temperature between batches.
9
Serve the Fritto Misto immediately with lemon wedges for squeezing.

Per serving

Nutrition

74%Score

Calories: 566.6kcal
Protein: 29.8g
Carbs: 46.7g
Fat: 29.3g
Fibre: 2.6g
Sugar: 2.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Fritto Misto is best enjoyed fresh; it does not store well.